 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I like this chilled salad because it's out of the ordinary. The rice is tossed with barley, green pepper, olives and cranberries, then coated with a tangy vinaigrette. -Mared Metzger Beling, Eagle River, Alaska Ingredients:
1 package (6 ounces) long grain and wild rice mix |
1 cup cooked barley |
1/2 cup chopped green pepper |
1/2 cup sliced ripe olives |
1/4 cup dried cranberries |
dressing: |
1/4 cup balsamic vinegar |
2 tablespoons minced fresh basil |
1 tablespoon chopped green onion |
2 garlic cloves, minced |
1/2 teaspoon pepper |
1/3 cup olive oil |
Directions:
1. Cook rice according to package directions. In a large serving bowl, combine the rice, barley, green pepper, olives and cranberries.
2. In a blender, combine the vinegar, basil, green onion, garlic and pepper. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Cover and refrigerate until chilled. Yield: 4-6 servings.
|
|